“Go FIGure”- Fig and Honey Goat Cheese Tortelloni with Brown Butter and Sage
It’s rare that I have the time to cook up a fancy pants meal for myself, but lately I’ve had some yummy ingredients in the house that have gotten the old brain cookin’ up some new recipes. This is an easy way to get your “fancy dinner” fix, but without all the hassle.
What You Need:
12 oz Black Mission Figs (de-stemmed and chopped)
3/4 Cup Port Wine
1/2 Tbsp. Honey
Pinch of salt
3/4 Cup Honey Goat Cheese (or regular)
1 Pkg. Wonton Wrappers (or if you have fresh pasta dough)
5 Tbsp. Earth Balance Butter
6 Sage Leaves
1. In a small saucepan, combine the figs, honey and wine. Bring the mixture to a boil, then reduce to a simmer until the wine has reduced. About 15 minutes.
2. Set aside to cool. Meanwhile, start a pot of salted water to cook your tortelloni’s in. Bring the water to a boil.
3. Next, pour the fig mixture into a food processor. Pulse until it has become a paste.
4. Next, begin to build your tortellonis. In the middle of the wonton wrapper, place 1 tsp. of fig paste and 1 tsp. of goat cheese. Lightly wet the perimeter of the wrapper with a little water. Then, fold one corner of the wrapper to the other to create a triangle. Pinch the edges closed and make sure to avoid getting air pockets. Next, pick up the wonton wrapper by the corners from the flat, long side of the triangle and bring the corners to meet each other, it should form a tortelloni shape. Pinch tightly.
5. Once you’ve filled all the wontons, carefully put them into the boiling water. Cook until they begin to float. Remove and set aside.
6. In a small sauce pan, combine the 5 tbsp. of Earth Balance. Melt the butter and allow it to just brown slightly and have a nutty fragrance. Remove from heat and add in the sage leaves. Pour the sage sauce over the tortelloni’s and serve.
1 year ago